wner Dan Fuhr has been sharing his experience of starting an eatery on his Facebook page, earning community cheers when he finally reached profitability after 17 months. It’s a commendable reminder about the multifold aspects of what it takes to achieve success in the biz. Fuhr was pumped in 2017 to win an Indy Best Of
award for Power Lunch, (wethinks a joke for its literal interpretation, but still, people love Red Point
) telling me he aimed to win in 2018 for tacos. I thought he might be joking, but here I am, ordering a trio of Callicrate Beef tacos ($10 with extra garlic-cilantro dip, a zesty complement), stacked thick on corn tortillas with chewy skirt steak pieces, crunchy purple cabbage and kale, and pickled onions. They aren’t street-style oily or Mexico-true, but the healthful approach lands just fine with my go-for drink, Power Tea ($4/16-ounce), blending black, green and yerba mate teas with coconut oil and grass-fed butter, plus turmeric and ginger for a bulletproof coffee-like richness.